9
Jun
Summer Recipes: cold black venus rice
Ingredients
- 9 oz black venus rice
- 5 oz peas
- 7 oz carrots
- 1 apple
- Mint leaves
- Salt
- evo Oil
Directions
Pour the rice into a pan with cold water and cook it for 40 minutes. Drain and set aside to cool. Meanwhile, pour a drizzle of oil into a pan and cook the peas for about 10 minutes. Then, add the carrot and apple chunks in a bowl. Season with salt and oil and add the black rice and peas. Before serving in our recycled aluminum plates, add some mint leaves to give additional flavor and aroma to the rice.
